One of the first things I look at in a grill ( not smokers) is the grates.
I want thick , large mass grates.
I cook a lot of seafood & veggies & like to cook without a basket frog grates etc. I like a sear on my seafood.
Cast iron meets my needs best.
My one experience with porceloin coated cast iron was good, the Vermont Castings 11 lb grates lasted 8 years.
Cast iron is easy to keep seasoned , a weber grill brush , a rag & a can of canola spay takes 1 min a cook!
One thing with cast iron grates , be patient, let the grates get up to temp before putting the meat on.